Title: Chocolate hazelnut mascarpone torte with raspberries pt 2
Categories: None
Yield: 12 Servings
See part 1
Transfer the praline to a bowl and set aside.
Make the framboise syrup:
1.In a small saucepan, combine the water and sugar. Cook over medium
heat, stirring constantly with a wooden spoon until the sugar
dissolves . Stop stirring; raise the heat to medium-high and bring
the syrup to a boil. Remove the pan from the heat and stir in the
framboise liqueur and vanilla.
Make the mascarpone cream filling:
1.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the wire
whip attachment, beat together the mascarpone cheese, sugar and
framboise liqueur at medium speed until combined, about 1 minute.
While continuing to beat the mixture, gradually add the heavy cream;
increase the speed to medium-high and beat the mascarpone mixture
until soft peaks form and the mixture is spreadable. Cover and
refrigerate the cream until ready to use.
Assemble the cake:
1.Using a long serrated knife, cut the cake lengthwise into 3 long
strips of equal width. Place one cake strip on a wire rack.
2.Using a pastry brush, moisten the top of the chocolate cake strip
with some of the framboise syrup. Using an offset metal cake spatula,
spread 1/4 cup of the mascarpone cream over the moistened cake strip.
Cover the cream-coated strip with a layer of raspberries, placed
stem-side-down in even rows over the cake (this will take
approximately 2 1/3 cups of raspberries). Scrape 1 1/2 cups of the
mascarpone cream on top of the raspberries. Using a small offset
metal spatula smooth the cream into an even layer, allowing it to
settle into the gaps in between the raspberries. Sprinkle 1/4 cup of
the ground praline over the cream layer. Place a second cake strip on
top of the praline; repeat the preceding layering process and top
with the final cake strip. Reserve the remaining ground praline to
garnish the sides of the cake. Spread the remaining mascarpone cream
in a thin even layer around the sides of the cake, filling in all the
gaps. Place the wire rack with the cake on it in the refrigerator for
1 hour to set.
Make the glaze:
1.Place the chocolate in a medium bowl. In a small saucepan, bring the
cream and corn syrup to a gentle boil. Pour the hot cream mixture
over the chocolate. Let the mixture stand for 30 seconds to melt the
chocolate. Gently whisk until smooth. Allow the glaze to cool for 5
minutes.
Glaze the cake:
1.Remove the cake from the refrigerator and place the wire rack on a
baking sheet. Pour the glaze over the cake, covering it completely.
While the glaze is still wet, put the remaining ground praline around
the sides of the cake. Refrigerate the cake for 5 to 10 minutes,
until the glaze is set. Garnish the top of the cake with the
caramelized hazelnuts.